HM_HOSP 151 (AHLA 346): Managing Beverage Operations

What Will You Learn?

• General Trends Affecting Bars, Alcoholic Beverage Trends, Non-alcoholic Beverage Trends, Food Trends in Bars, and Sustainable Trends.
• Process of Beverage Service, Types of Beverages, Beverage Staff Positions.
• Beverage Server, suggestive selling and up-selling, preparing for service, taking orders, serving drinks, and maintaining tables. Bartender responsibilities of Key control, Standard drink recipe development, opening side work, preparing orders from room service, balancing bank, deposits and collecting due backs
• Alcohol Service and the law. Checking identification, alcohol and its physical impact, Intervention.
• Top ten leadership practices, leadership and emotional intelligence, essential leadership skills, and other leadership and supervision issues.
• Types and forms of alcohol, Tools of the Beverage Service Trade, Control points, and Managing profitability.
• Bar Marketing and Sales
• Families of Beer, alcohol content, beer ingredients, making beer, storing and handling beer, and serving beer.
• Spirits and the process of distillation. Whiskey, Vodka, Gin, rum, tequila and brandy studies. Mixology basics, judging the quality of spirits.
• Types of wine and wine production, making champagne and taste talk.
• Wines of France. French wine classification, labeling regulations, and major wine productions.
• Wines of Italy, Italian wine classification system, labeling regulations, and major wine-producing areas.
• Wines of Spain and Portugal. Wine classification system, labeling, and regulations.
• Wines of the United States. United States wine classification, labeling, and regulations.
• Wines of other countries.